Makes 5
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  1. Pierce the sweet potatoes with fork a few times. Microwave on high for 5-8 minutes or until cooked through. Allow to cool enough to handle, then remove the skins. Place the potatoes in a bowl and mash with a fork.
  2. In a large bowl, combine the black beans, cumin and chilli powder. Stir to combine.
  3. In a small bowl, toss the avocado cubes with the lime juice.
  4. Warm the tortillas in the microwave for 15-20 seconds before assembling.
  5. Lay out the warm tortillas and spread some mashed sweet potato on each. Divide the avocado, black beans, and Cheddar between the tortillas. Top each with a tablespoon of salsa and season with salt and pepper.
  6. Tuck the ends in, then roll up the burritos and wrap in tin foil. Store in the fridge.
  7. When ready to eat, heat the burritos through using the microwave for 1-2 minutes (remember to remove the tinfoil!), or on a baking tray in a preheated 150˚C/130˚C fan/gas mark 2 oven for 10 minutes.

Note: Kidney beans can be used as an alternative to black beans, if you wish.

Nutrition Facts

Per serving: 606kcals, 11.1g fat (2.5g saturated), 103.8g carbs, 3g sugars, 26.8g protein, 22.3g fibre, 0.365g sodium

MAKE IT YOURS:
The beans already provide plenty, but if you fancy an added boost of protein, scramble four eggs and add them to the burrito filling.

Breakfast & BrunchMexicanCuisinesVegetarian

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